Panko-Fried Fish

Just because a dish is considered classic doesn't mean it can never change. Instead of using store-bought bread crumbs or cornmeal, try this recipe using Japanese Panko Crumbs.

Panko-Fried Fish

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound fish fillets

  • 1

    teaspoon each salt and freshly ground pepper

  • ½

    cup flour

  • 2

    eggs, beaten

  • 1-½

    cups panko or regular bread crumbs

  • 3

    tablespoons olive oil

  • Lemon wedges, tartar sauce (optional)


Season fish with the salt and pepper. Place flour, beaten eggs and bread crumbs in separate shallow containers. Heat oil in a large skillet over medium-high heat. Dip each fillet in the following order - flour, beaten eggs and bread crumbs. Add fillets to skillet. (Do not overcrowd). Cook, turning once, until fillets are cooked through and golden, about 4 to 5 minutes per side. Drain on paper towels. Serve with lemon wedges and tartar sauce, if desired.


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